Ingredients:
½ yellow onion, chopped
6 medium garlic cloves, peeled and minced
4 tablespoons crushed red pepper
1 tablespoon Cajun seasoning
1 tablespoon tomato paste
½ cup lobster or seafood stock
1 cup heavy cream
1 tablespoon roux (melt ½ tablespoon butter and mix in ½ tablespoon flour)
Salt and pepper to taste
Procedure:
Sweat the onion and garlic in a medium saucepan over medium high heat. Add red pepper flakes, Cajun
seasoning and tomato paste. Deglaze with stock and reduce by half. Add cream and bring to a boil. Finish with roux and salt and pepper to taste.
6 medium garlic cloves, peeled and minced
4 tablespoons crushed red pepper
1 tablespoon Cajun seasoning
1 tablespoon tomato paste
½ cup lobster or seafood stock
1 cup heavy cream
1 tablespoon roux (melt ½ tablespoon butter and mix in ½ tablespoon flour)
Salt and pepper to taste
Procedure:
Sweat the onion and garlic in a medium saucepan over medium high heat. Add red pepper flakes, Cajun
seasoning and tomato paste. Deglaze with stock and reduce by half. Add cream and bring to a boil. Finish with roux and salt and pepper to taste.
Restaurant: Gaby’s by the Lake, The Ritz-Carlton Lodge, Reynolds Plantation, Lake Oconee
Recipe Type: Authentic
Submitted By: Chef Jason CatesRecipe Type: Authentic
Recipe Author: Chef Jason Cates
Recipe Source: http://www.lakelifeoconee.com/ChefAtHome.pdf